This Summer Quinoa Salad with Mango is packed tons of fresh fruit, creamy avocado, and bright lime juice! It's a healthy summer salad high in protein, healthy carbs, and antioxidants. Delicious, easy to make and naturally gluten-free quinoa salad for summer!
Cook the 1 ¼ cups of quinoa in 2 cups of water or broth according to package directions. Fluff with a fork when done and set aside to cool.
While quinoa cooks and cools, in a large bowl combine diced avocados, cherry tomatoes, blueberries, mango and cilantro. Add the cooked quinoa.
Squeeze the juice of 2 limes over top. If you have any mango juice, add that to the bowl as well and stir to combine.
Notes
Travels well and keeps in the fridge for up to 4 days.I almost always use frozen mango because it's so reliable (aka always ripe). And easy to cut up into chunks.If using frozen mango, take it out a few hours before you want to chop it up. Saves your fingers from getting too frozen.Unlike the mango, I don't recommend using frozen blueberries. They tend to get mushy as they thaw so don't stand up to the other ingredients as well. Plus thawed blueberries will give your whole salad a blue-hue (which you may or may not want😉). Nutrition information is approximate per 1 cup serving.
Nutrition Facts
Summer Quinoa Salad with Blueberries and Mango
Amount per Serving
Calories
256
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Sodium
11
mg
0
%
Potassium
646
mg
18
%
Carbohydrates
38
g
13
%
Fiber
8
g
33
%
Sugar
10
g
11
%
Protein
6
g
12
%
Vitamin A
930
IU
19
%
Vitamin C
38
mg
46
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.